Rick Stein’s French Odyssey

by Rick Stein

ISBN-10: 0563522135
ISBN-13: 9780563522133
Region: British
Publisher: BBC Books
Publication Date: September, 2005
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Recipe Index

Recipesort icon Page Rating
A Little Ragoût of Seafood with Fines Herbes, White Wine and Linguine 100
0
Aïoli 209
0
Baked Apple and Almond Puddings with Crème Anglaise 193
0
Baked Field Mushrooms with Tapenade on Garlic Croûtes 74
0
Baked Lemon Cheesecake with Summer Berry Compote 170
0
Baked Whole Vacherin Mont d’Or with New Potatoes and Gherkins 67
0
Bargee’s Pork and Garlic Stew 144
5
Bavette Bordelaise with Pommes Coq d’Or and Cheesemaker’s Salad 165
0
Bayonne Ham with Celeriac Remoulade 56
0
Béarnaise Sauce 209
0
Beef Stock 208
0
Beurre Fondue 209
0
Beurre Manié 210
0
Bouillabaisse 86
0
Boulangère Potatoes 202
0
Bourride of Red Mullet, Brill and Salt Cod 112
0
Brandade de Morue with Anchovy Toasts 39
0
Broad Beans in Garlic Cream Sauce 203
0
Buckwheat Galettes with Ham, Egg and Cheese 68
0
Bullfighter’s Beef Stew with Macaronade 146
0
Buttery Rice Pilaf 206
0
Calf’s Liver with Parsley, Sage and Mushrooms 158
0
Caramel Mousse with Almond Brittle and Strawberries 182
0
Carrots Provençal 204
0
Cassoulet 141
0
Celeriac and Potato Mash 200
0
Cep Omelette 75
0
Charentais Melon Salad with Tomato, Cucumber and Goat’s Cheese 37
0
Cherry Pithiviers 187
5
Chicken Sauté with Muscat de Minervois and Crème Fraîche 126
5
Chicken Stock 208
0
Chilled Shellfish with Creamy Aïoli and Parsley Sauce 89
0
Clams in a Garlic and Parsley Velouté 91
0
Clarified Butter 210
0
Concombre à la Crème - Cucumber Salad with Dill and Cream 206
0
Courgettes with Tarragon and Chives 204
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Cream of Mussel Soup with Celeriac and Saffron 24
0
Crème Caramel with Cinnamon, Cardamom and Vanilla 192
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Crunchy Walnut Tart with Chestnut Honey 179
0
Deep Green Spinach Soup with a Poached Egg and Parmesan 30
0
Dover Sole à la Meunière 110
0
Duck Confit with Braised Red Cabbage 119
0
Egg Mayonnaise 55
0
Escalopes of Pork with a Crisp Fennel and Green Bean Salad 161
0
Fennel and Parmesan Gratin 204
0
Fillets of John Dory with Cucumber and Noilly Prat 92
0
Fish Stock 208
0
French Onion Soup 29
5
Fresh Figs with Vanilla Fromage Blanc 181
0
Fresh Salted Cod 210
0
Fried Trout Stuffed with Sliced Ceps, Garlic and Diced Bacon 94
0
Frisée Salad with Mustard Dressing 205
0
Gateau Lyonnais - Rich Chocolate and Chestnut Cake 183
0
Globe Artichokes with Mustard Dressing 59
0
Gougères 45
0
Green Lettuce Salad with Orléanais Dressing 205
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Griddled Spatchcock Quail with a Red Wine Vinegar, Shallot and Mustard Dressing 129
0
Grilled Cod on Pommes Sarladaise with Truffle Oil 106
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Grilled Peaches with Lemon Verbena Ice Cream and Raspberries 184
0
Grilled Sardine Croûtes with Tomato, Garlic, Parsley and Olive Oil 82
0
Grilled Sea Bass with Beurre Blanc 112
0
Hake en Papillote with Beurre Blanc 109
0
Ham Hock Terrine with a Chicory and Mustard Salad 52
0
Haricots Blancs with Bacon and Cream 203
0
Haricots Verts au Beurre Gascon - Green Beans with Mild Garlic Butter 203
0
Hazelnut and Chocolate Dacquoise 176
0
Henry IV Poule au Pot 122
0
Hollandaise Sauce 209
0
Hot Toulouse Sausages with a Tomato, Caper and Shallot Salad 70
0
Hot Vanilla Soufflés with Mango, Passion Fruit and Lime Sauce 180
0
La Mouclade 114
0
Lightly Curried Crab Mayonnaise with Lamb’s Lettuce 40
0
L’aligot - Cheese and Potato Purée 202
0
L’anchoïade with Crudités 38
0
Mackerel Escabèche with Oregano, Fennel and Chilli 44
0
Marchand du Vin Butter 210
0
Marinated Bean and Spring Onion Salad 206
0
Marmande Tomato Tart with Basil and Garlic 77
0
Marmite Dieppoise 115
0
Mayonnaise 209
0
Melange of Baby Spring Vegetables 204
0
Melba Toast 211
0
Moroccan Lamb Tagine with Ras el Hanout and Couscous 156
0
Moules Farcies 111
0
Moules Meunière 110
0
Mustard Mayonnaise 209
0
Normandy Cider and Apple Sorbet with Crisp Apple Wafers 190
0
Oysters Charentais 114
0
Oysters with Sauce Mignonette 42
0
Pan-fried Fillet Steak with the Slow-cooked Flavours of Daube 164
0
Pan-fried Pork Chops with Rocket, Capers and a Cider Butter Sauce 149
0
Pan-fried Rabbit with Tarragon Sauce 132
0
Passion Fruit Crème Brûlée with Passion Fruit Jellies 195
5
Patricia Wells’s Cheesemaker’s Salad 206
0
Pear Puff Pastry Tart with a Red Wine and Redcurrant Glaze 188
0
Persillade 210
0
Petit Pois à la Française 203
0
Petit Pots au Chocolat - Little Pots of Chocolate 189
0
Petit Salé aux Lentilles - Salt Pork with Lentils 138
0
Pissaladière Niçoise Onion Tart 64
3
Poached Eggs with an Artichoke, Bacon and Croûton Salad 58
0
Pommes Anna 201
0
Pommes Coq d’Or 201
0
Pommes Dauphinoise 202
0
Pommes Frites and Other Chips 200
0
Pommes Purée 200
0
Pommes Vapeur - Steamed Potatoes 200
0
Pot-roasted Duck with Turnips 133
0
Prawn Dumpling and Noodle Soup with Chilli, Mint and Coriander 32
0
Provençal Fish Pasta with Fennel Seeds, Anchovies, Tomatoes and Olive Oil 103
0
Prune and Almond Tart with Armagnac 174
0
Quick Hollandaise Sauce 209
0
Rabbit with Agen Prunes and Polenta 130
0
Radicchio and Oakleaf Salad with Sherry Vinegar Dressing 206
0
Ragoût of Lamb with Provençal Rosé Wine, Tomatoes and Flageolets 143
0
Raspberry and Vanilla Parfait 196
0
Redcurrant Tart 197
0
Rib-eye Steaks Cooked Over an Open Fire with Garlic Butter and Goose-fat Chips 166
0
Rich Shortcrust Pastry 211
0
Roast Chicken with Chestnut Mushrooms and Truffle 124
0
Roast Fillet of Beef with Provençal Tomatoes 162
0
Roast Loin of Lamb Stuffed with Kidneys, Spinach, Mustard and Lemon 153
0
Roast Loin of Veal with Madeira Sauce and Creamed Spinach 154
0
Roast Partridge with Dubonnet and a Frisée and Watercress Salad 135
0
Roast Pork with Emmenthal and Air-dried Ham 148
0
Roast Potatoes 201
0
Roast Rack of Lamb with Crushed Potatoes and Slowly Caramelized Garlic 150
0
Roasted Baby Beetroot with Mustard Vinaigrette 205
0
Roasted Dourade with Sea Salt à la Provençal 102
0
Roasted Pumpkin and Thyme Soup with Gruyère Cheese 31
0
Roasted Pumpkin with Chilli and Garlic 205
0
Roasted Red Peppers 210
0
Roasted Sea Bass with Pastis and a Camargue Rice Risotto 97
0
Roasted Sweet Potatoes with Olive Oil and Herbes de Provence 202
0
Rouille 210
0
Saffron Potatoes 201
0
Salmon en Croûte with Tarragon Butter and Wilted Spinach 108
0
Sautéed Calf’s Brains on Toasted Sourdough with Beurre Noisette 54
0
Sautéed Chicken Livers on Puff Pastry with Caramelized Chicory and Balsamic Vinegar 81
0
Sautéed Eel with Persillade 98
0
Sautéed Lamb’s Kidneys on Toasted Brioche with Sauvignon Blanc, Mustard and Tarragon 159
0
Sautéed Potatoes 201
0
Sautéed White Cabbage with Bacon and Juniper 204
0
Seared Foie Gras on Sweetcorn Pancakes with a Balsamic Vinegar and Port Glaze 51
0
Seared Scallops with Lentils and a Tomato and Herbes de Provence Dressing 48
0
Skate with Black Butter 111
0
Smoked Ham Salad with Shaved Gruyère, Escarole and Walnuts 76
0
Sole Véronique 113
0
Sorrel, Pea and Lettuce Soup 35
0
Spätzle - Homemade Flour and Egg Noodle 203
0
Spider Crab Soup with Fennel, Tomato and Pernod 26
0
Squid and Potato Stew with Rouille 105
0
Steak Tartare 72
0
Steamed Green Cabbage 204
0
Steamed Rice 206
0
Sweet Pastry 211
0
Swiss Chard and Emmenthal Tart 80
0
Tarte aux Pignons - Pine Nut Tart 175
0
Tarte Tatin 173
0
Tomato Salad with Spring Onions and a Lemon, Herb and Olive Oil Dressing 206
0
Tourin d’ail - Gascon Garlic Soup 27
0
Vanilla Ice Cream 207
0
Vanilla Poached Apricots with Honey Madeleines 198
0
Vetou’s Magret de Canard with Red Wine Sauce 120
0
Vichy Carrots 204
0
Vichyssoise 34
0
Vietnamese Poached Chicken Salad with Mint and Coriander 79
0
Warm Ile d’Oléron Oysters with Champagne Sabayon 90
0
Warm Mussel and Potato Salad with Pistou 47
0
Warm Salad of Wood Pigeon with Pommes Anna, Cabernet Sauvignon, Walnut Oil and Frisée 61
0
Warm Walnut-Crusted Goat’s Cheese with Beetroot and Thyme Salad 69
0
Yellow Beans with Pistou 203
0
Zander Braised in Pinot Noir 99
0

Publishers Information

About Rick Stein’s French Odyssey

Publisher Web Link: http://www.eburypublishing.co.uk/

Rick Stein embarks on a journey of gastronomic discovery from Padstow to Bordeaux ad then to Marseille. The book is divided into a diary section and recipe chapters. Featuring starters, light lunches, main courses and desserts, the recipes include authentic versions of the classics - Vichyssoise, Pissaladiere, Bouillabasse, Cassoulet and Tarte Tatin - as well as new takes on traditional ingredients: Seared Foie Gras on Sweetcorn Pancakes, Fillets of John Dory with Cucumber and Noilly Prat, Rabbit with Agen Prunes and Polenta and Prune and Almond Tart with Armagnac.

Fully illustrated with beautiful food photography by James Murphy and landscape photography by Craig Easton, Rick Stein’s French Odyssey is both a souvenir of an unusual and idyllic journey through rural France and an inspiring collection of classic and original recipes. The good news is that the French rural gastronomic dream is still a reality, and the best of its food can be reproduced at home. (http://www.eburypublishing.co.uk/)

Author Information

About Rick Stein

Author Web Link: http://www.rickstein.com/

Rick Stein is somewhat misleadingly labelled a ‘Celebrity Chef’. In fact, with his ex-wife Jill, he has four restaurants, a delicatessen, a patisserie, a seafood cookery school and forty hotel bedrooms in the small fishing port of Padstow on the north coast of Cornwall, which have developed over the past 34 years. Two of his sons are currently working in the business. The Seafood Restaurant had a major refurbishment in January 2008, the new look restaurant now includes a convivial seafood bar right in the middle. The latest enthusiasm has been taking over a pub. The Cornish Arms, a couple of miles outside Padstow at St Merryn, is definitely not a gastro pub but maintains a busy public bar for the locals and features dishes like fish pie, grilled cod with mushy peas and scampi in the basket. Rick has also become a joint partner in a hotel and restaurant at Mollymook about three and a half hours drive from Sydney in Australia. Rick Stein at Bannister’s has a menu similar to The Seafood Restaurant but celebrating the seafood of the south coast of New South Wales.

Rick attributes the success of all this to a simple observation “Nothing is more exhilarating than fresh fish simply cooked”. It was this enthusiasm for seafood that led him to make his first TV cookery series Taste of the Sea in 1995. Since then he has made eight more. The first four were exclusively about fish and shellfish. After which he made two series in Great Britain and Ireland about small food producers who value the taste and quality of what they grow or make above everything, who he called his Food Heroes. After this he set his sights on the food and cooking of France which he discovered on a leisurely voyage down the canals of Southern France on a canal barge. The series, French Odyssey, and the book which accompanied it, were extremely successful partly because everyone loves rural France from Bordeaux to Marseille and the produce, particularly in the little local country markets, is so good.

Rick and his producer David Pritchard enjoyed making the French series so much that they decided to carry on where they had left off, in Marseille, by setting out into the Mediterranean for a series of Mediterranean Escapes. This TV series and book has Rick journeying by ferry and Land Rover through Corsica, Sardinia, Sicily, Puglia, Majorca, Catalonia, Corfu, Eastern Turkey and Morocco asking the question ‘what is so special about Mediterranean cuisine?’  He finds, in the local traditional cuisines of those countries, food of vibrancy and colour. His latest venture has been Far Eastern Odyssey a journey through Malaysia, Cambodia, Thailand, Vietnam, Bali, Bangladesh and Sri Lanka where, again, he celebrated the attraction of local food in a part of the world where the cooking is becoming ever better known for its light, healthy, spicy flavour. The TV series and accompanying book came out in July 2009 with a final programme due out just before Christmas. He starts filming a series about the food of Spain and Portugal next April.

All of this represents his philosophy on food, eating and restaurants, which is that cooking and eating together are generous activities, which should be taken seriously but should also resound with joy. All the books and films show a commitment to the quality of food too and a concern for sustainability in fishing and good husbandry in farming.

In the last few years Rick has also been commissioned by the BBC to make a number of one-off documentaries not all to do with food. They include Betjeman and Me - Rick Stein’s Story (2006), celebrating the life and work of the much-loved English poet who knew Cornwall well; Rick Stein and the Japanese Ambassador (2006) a programme where Rick went to Japan to learn about Japanese fish cookery and Rick Stein in du Maurier Country (2007) where Rick paid a personal tribute to the novelist Daphne du Maurier who lived most of her life in his beloved Cornwall.  Rick’s one off special, Memoirs of a Seafood Chef, was broadcast by the BBC in January 2009. Rick is currently working on a programme about Italian food and Opera which goes out in April 2010.

In a long career as a chef, Rick has cooked twice for Tony Blair at 10 Downing Street, once for the French President Jacques Chirac and, on another occasion, for the Queen and Prince Philip to celebrate the Golden Jubilee in which all her past prime ministers were invited. He was awarded an OBE in 2003 for services to West Country Tourism.

Rick still lives part of the year in Padstow. He misses the company of his small Jack Russell, Chalky, who died in January 2007 but remembers that he had a very good long life. He was 18 when he died.

Rick now has a house in Sydney and a holiday retreat in Mollymook with his fiancée, Sarah Burns and regards Australia as his second home. (http://www.rickstein.com/)

Cookbooks by Rick Stein